HACCP basics

1. Hazard analysis and
Critical control points
HACCP

2. Definition
It is a systematic preventive approach to food safety from
biological, chemical, and physical hazards in production
processes that can cause the finished product to be unsafe,
and designs measurements to reduce these risks to a safe
level. In this manner, HACCP is referred as the prevention of
hazards rather than finished product inspection. The HACCP
system can be used at all stages of a food chain, from food
production and preparation processes including packaging,
distribution, etc. The Food and Drug Administration (FDA)
and the United States Department of Agriculture (USDA) say
that their mandatory HACCP programs for juice and meat are
an effective approach to food safety and protecting public
health. Meat HACCP systems are regulated by the USDA,
while seafood and juice are regulated by the FDA. The use of
HACCP is currently voluntary in other food industries.

3. Conduct Hazard
control
Identify critical
points
Establish critical
limits for each
point
Establishing
monitoring
requirements
Correction
actions
Establish
procedures that
HCCP is working
Record keeping
procedures

4. APPLICATION

5. Fish and
fishery
products
Fresh cut
produce
Drinks and
nectary
products
Food outlets
Meat and
poultry
products
School food
and services

6. FOOD SAFETY

7. Food safety is a scientific discipline describing handling,
preparation, and storage of food in ways that prevent
foodborne illness. This includes a number of routines that
should be followed to avoid potentially severe health
hazards.
In considering industry to market practices, food safety
considerations include the origins of food including the
practices relating to food labeling, food hygiene, food
additives and pesticide residues, as well as policies on
biotechnology and food and guidelines for the management
of governmental import and export inspection and
certification systems for foods. In considering market to
consumer practices, the usual thought is that food ought to
be safe in the market and the concern is safe delivery and
preparation of the
food for the consumer.

8. Green: Natural
Blue: natural + medicine
Red: natural + chemical
components
Black: chemical components
Missing number